Noma, the ultra-cool Copenhagen restaurant and recipient of two Michelin stars, is frequently cited as one of the best restaurants in the world. Its success is largely down to following a strict regime of only using ingredients and cooking methods from the northern climes of Scandinavia. A similar approach is now being adopted some 2,800 miles across the Atlantic by Jeremy Charles, a chef based in Newfoundland and member of a loosely-knit group known as Northern Chefs Alliance.